Advances in Food Technology and Nutrition Sciences – Open Journal
type: channel
description: Editor- In-Chief : George F.Grant, phd. Title proper: Advances in Food Technology and Nutrition Sciences Subject: Food Technology and Nutrition Sciences ISSN: 2377-8350 Publisher: Openventio Publishers Dates of publication: 2015 Frequency & Medium: Half-yearly , Online Language: English Country: India Indexed by: CROSSREF , ROAD , THE KEEPERS Title DOI of the Journal : http://doi.org/10.17140/issn.2377-8350
publisher: Openventio Publishers
language: en
publication name: Advances in Food Technology and Nutrition Sciences – Open Journal
issn: 2377-8350
items: Dehydration of Apricot under different Preservation Techniques
items: Controlling Enzymatic Browning in Apples: Inhibiting Polyphenol Oxidases Activity
items: Physio-Chemical Analysis of Drinking Water in Populated Villages of District Skardu
items: Understanding the Basics of Nutrition for People with Disabilities
items: Diet-Mediated Dilated Cardiomyopathy in the Canine
items: Nutritional Evaluation of Quince Fruit of Baltistan Region and Development of Value-added Products
items: Chemical Composition of Fruit Peels Essential Oil from Citrus Species and their Antimicrobial Efficacy as Biopreservatives
items: Assessment of Awareness and Opinion: Grape Seed Extract’s Health Benefits
items: Price Comparison of Moringa in the Greater District of Columbia Area, United States of America
items: Potential Properties of Guabiroba (Campomanesia xanthocarpa O. Berg) Processing: A Native Brazilian Fruit
items: Nutritional Interventions for Surgical Patients
items: Development of Yoghurt Spread from Goat Milk and its Qualitative Valorization Using Chia Seed Oil
items: Avianomics: The Beginning at the End
items: Influence of Nutritional Awareness on Grocery Shopping by Kuwaiti Parents in Relation to Children Nutrition
items: Dietary Recommendation in Diabetes Care: Carbohydrate Counting and Caloric Content of Nigerian Foods
items: Combining Ability Analysis in Sweet Corn (Zea Mays Saccharrata L.) Using Line by Tester Design
items: Determination of Aflatoxin in Maize Produced in Two Regions of Togo
items: The Nutritional Composition and Health Benefits of Lincang Walnuts
items: Development of Eggless Cake Using Grass Carp (Ctenopharyngodon idella) Protein Concentrate and its Quality Attributes
items: Reproductive Biotechnology Options for Improving Livestock Production: A Review
items: Lycopene: Implications for Human Health–A Review
items: Therapeutic Value of Garlic (Allium sativum): A Review
items: Product Development and Quality Evaluation of Biscuit and Ready-to-Eat Snack from Cowpea-wheat Flour Blends
items: Physico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient
items: Contamination Status of Water, Fish and Vegetable Samples Collected from a Heavy Industrial Area and Possible Health Risk Assessment
items: Demonstration of Technologies and Training of Growers for Handling and Value Addition of Fruits and Vegetables in Gilgit-Baltistan
items: Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties
items: Evaluation of Different Varieties of Pea under Agro- Climatic Conditions of Gilgit-Baltistan
items: Application of Antioxidants in Food Processing Industry: Options to Improve the Extraction Yields and Market Value of Natural Products
items: Gluten Free Tortillas of Finger Millet (Eleusine coracana) fortified with Chickpea (Cicer arietinum)

Dehydration of Apricot under different Preservation Techniques
type: item
description: Objective The browning phenomenon in fruits, particularly in apples, is a result of various enzymatic reactions, with polyphenol oxidases (PPOs) being the primary culprits. These enzymes catalyze the oxidation of phenolic compounds in the presence of oxygen, leading to the production of brown pigments, and compromising the quality, texture, and appearance of fruits. Aims This study aimed to investigate methods for mitigating enzymatic browning in apples by targeting the activity of PPO through the application of chemical treatments. Given the adverse impact of enzymatic browning on the sensory and nutritional qualities of apples, the research explored strategies involving chelating agents, antioxidants, agents of firmness, and acidifying agents. Methods Effective pre-treatment of apple samples was essential to overcome the natural cuticle barrier, thereby optimizing the efficacy of subsequent chemical interventions. The research revolved around the application of chelating agents, antioxidants, agents of firmness, and acidifying agents to suppress PPO activity. The systematic evaluation considered various concentrations of ascorbic acid, potassium metabisulfite (KMS), and sodium benzoate under diverse temperature and potential hydrogen (pH) conditions. Results The findings underscored the effectiveness of a variety of chemical treatments in inhibiting PPO activity, resulting in a noteworthy reduction in enzymatic browning in apples. Ascorbic acid exhibited substantial PPO inhibition at specific concentrations, while KMS and sodium benzoate demonstrated varying degrees of inhibition, ranging from moderate to prominent. Notably, the combination of KMS and sodium benzoate at an optimal concentration emerged as a highly effective approach, effectively preventing enzymatic browning across diverse conditions. Conclusion In conclusion, this research emphasizes the efficacy of chemical treatments, encompassing chelating agents, antioxidants, agents of firmness, and acidifyi…
subject: Articles
  topic: section
subject: Brown pigments
  topic: keywords
subject: Quinines
  topic: keywords
subject: Melanin
  topic: keywords
subject: Chelators
  topic: keywords
subject: Preservation
  topic: keywords
creator: Faizullah Khan
creator: Asma Saeed
creator: Tariq U. Khan
creator: Ammarah Kanwal
creator: Shahid Masood
creator: Muhammad Ashraf
creator: Alim-un- Nisa
creator: Tajudin
creator: Ijaz Ahmed
creator: Nasrum- Minallah
rights: Copyright (c) 2023
date: 2023-12-30
publication date: 2023-12-30
starting page: 25
ending page: 30

Controlling Enzymatic Browning in Apples: Inhibiting Polyphenol Oxidases Activity
type: item
description: Objective The browning phenomenon in fruits, particularly in apples, is a result of various enzymatic reactions, with polyphenol oxidases (PPOs) being the primary culprits. These enzymes catalyze the oxidation of phenolic compounds in the presence of oxygen, leading to the production of brown pigments, and compromising the quality, texture, and appearance of fruits. Aims This study aimed to investigate methods for mitigating enzymatic browning in apples by targeting the activity of PPO through the application of chemical treatments. Given the adverse impact of enzymatic browning on the sensory and nutritional qualities of apples, the research explored strategies involving chelating agents, antioxidants, agents of firmness, and acidifying agents. Methods Effective pre-treatment of apple samples was essential to overcome the natural cuticle barrier, thereby optimizing the efficacy of subsequent chemical interventions. The research revolved around the application of chelating agents, antioxidants, agents of firmness, and acidifying agents to suppress PPO activity. The systematic evaluation considered various concentrations of ascorbic acid, potassium metabisulfite (KMS), and sodium benzoate under diverse temperature and potential hydrogen (pH) conditions. Results The findings underscored the effectiveness of a variety of chemical treatments in inhibiting PPO activity, resulting in a noteworthy reduction in enzymatic browning in apples. Ascorbic acid exhibited substantial PPO inhibition at specific concentrations, while KMS and sodium benzoate demonstrated varying degrees of inhibition, ranging from moderate to prominent. Notably, the combination of KMS and sodium benzoate at an optimal concentration emerged as a highly effective approach, effectively preventing enzymatic browning across diverse conditions. Conclusion In conclusion, this research emphasizes the efficacy of chemical treatments, encompassing chelating agents, antioxidants, agents of firmness, and acidifyi…
subject: Articles
  topic: section
subject: Brown pigments
  topic: keywords
subject: Quinines
  topic: keywords
subject: Melanin
  topic: keywords
subject: Chelators
  topic: keywords
subject: Preservation
  topic: keywords
creator: Alim-un- Nisa
creator: Faizullah Khan
creator: Asma Saeed
creator: Fatima Sajjad
creator: Shahid Masood
creator: Muhammad Ashraf
creator: Hamood-ur- Rehman
creator: Tariq U. Khan
creator: Ammarah Kanwal
rights: Copyright (c) 2023
date: 2023-12-30
publication date: 2023-12-30
starting page: 25
ending page: 30

Physio-Chemical Analysis of Drinking Water in Populated Villages of District Skardu
type: item
description: Objective The purpose of this study was to establish whether the water used by inhabitants of the five surrounding village communities of Kachura, Qomra, Kwardu, Hoto, and Gamba in the district of Skardu Gilgit-Baltistan is portable or not for human consumption. Skardu is located at 35°17’25”N 75°38’40”E, with an elevation of 2,228 meters above sea level in Northeastern Pakistan. Methods Three water samples were collected from each of the 5 villages in the district. Total dissolved solids (TDS), total suspended solids (TSS), total solids (TS), total hardness (TH), calcium, magnesium, total alkalinity (TA), chloride, nitrate, conductivity, sodium, and potassium were determined using established chemical analysis techniques, according to recommended World Health Organization (WHO) standards. Results The findings showed that water samples had not been treated before being consumed by people. Variations between the communities were found when the parameters were analyzed. TSS ranged from 11 to 44 mg/L; total solids ranged from 94 to 392 mg/L; and TDS ranged from 82 to 348 mg/L. Calcium varied from 72 to 232 mg/L, magnesium ranged from 16 to 88 mg/L, and total hardness ranged from 88 to 320 mg/L. Chloride levels ranged from 8 to 12 mg/L, total alkalinity was between 72 and 248 mg/L, and nitrate levels were within acceptable bounds. Water conductivity varied between 139 and 612 S/cm. While potassium ranged from 49 to 147 mg/mL, sodium ranged from 33 to 118 mg/mL. Notably, the water samples from Kwardu, Hoto, Gamba, and Kachura had potassium levels that were higher than allowed. Only three of the samples taken from the village of Qomrah were within acceptable ranges. Conclusion According to the study’s findings, water samples from the Skardu district were not treated before being consumed by people. The high potassium content in drinking water increases the risk of hyperkalemia and can cause serious health issues, especially in people with kidney, cardiac, and diabetes con…
subject: Articles
  topic: section
subject: Chemical composition
  topic: keywords
subject: Drinking water
  topic: keywords
subject: High potassium
  topic: keywords
subject: Gilgit-Baltistan
  topic: keywords
creator: Faizan Mustafa
creator: Faizullah Khan
creator: Tariq U. Khan
creator: Shahid Masood
creator: Muhammad Ashraf
creator: Asma Saeed
creator: Abdul Karim
creator: Alim-un- Nisa
creator: Ammarah Kanwal
creator: Tajudin
rights: Copyright (c) 2023
date: 2023-08-07
publication date: 2023-08-07
starting page: 17
ending page: 24

Understanding the Basics of Nutrition for People with Disabilities
type: item
description: A certain percentage of individuals in any society have disabilities, which can be further complicated by the presence of disease. This can create additional burdens in their lives, making it essential to provide them with adequate attention and satisfactory care to alleviate their difficulties. Good nutrition, both in terms of quantity and quality, is an important factor in human life. This article serves as a reminder of the basics of healthy nutrition for all individuals while also highlighting the challenges related to nutrition for those with disabilities and disease conditions. Research has shown that people with disabilities and chronic diseases are often malnourished. For patients who have difficulty with swallowing and/or have gastrointestinal disorders, nutrition support therapy in the form of enteral or parenteral nutrition must be employed. This article includes a brief description of the tubes that are used in artificial feeding. Decisions on tube feeding should be made carefully, taking into consideration the quality of life on a case-by-case basis. Oral nutritional supplements can be used to provide all essential nutrients based on the type of disability and medical condition. There is a need for more research concerning the area of nutrition for individuals with disabilities, and specialized training of involved healthcare professionals is a necessity. From a public health perspective, raising awareness about all types of disabilities among families, educators, healthcare providers, and the public should be a priority.
subject: Articles
  topic: section
subject: Diet
  topic: keywords
subject: Dietitians
  topic: keywords
subject: Disease
  topic: keywords
subject: Lifestyle
  topic: keywords
subject: Nutrient delivery
  topic: keywords
subject: Nutrients
  topic: keywords
creator: Farhia A. Mohammad
creator: Farouk El- Sabban
rights: Copyright (c) 2023
date: 2023-08-10
publication date: 2023-08-10
starting page: 11
ending page: 16

Diet-Mediated Dilated Cardiomyopathy in the Canine
type: item
description: Dilated cardiomyopathy (DCM) is a disease of the heart muscle resulting in decreased myocardial function and is the second most common myopathy in canine. Previously, canine dilated cardiomyopathy was considered to be an inherited disease among large and giant breeds, however, recent reports suggest a possible link between certain grain-free diets and this condition. Several investigations into the incidence of this condition in relationship to grain-free diet consumption have been conducted in recent years. The most recent research shows a static overall trend in the incidence of DCM despite a five-fold increase in the sales of grain-free pet foods. Inadequate intake of protein, taurine, and specific sulfur-containing amino acids may have a potential role in the development of DCM, as these nutrients are crucial for cardiac muscle development and function. However, significant research remains to be done on the topic to discern any potential definitive causation.
subject: Articles
  topic: section
subject: Dilated cardiomyopathy (DCM)
  topic: keywords
subject: Cardiomyopathy
  topic: keywords
subject: Quince Fruit
  topic: keywords
subject: Grain-free
  topic: keywords
subject: Nutrition
  topic: keywords
subject: Baltistan
  topic: keywords
creator: Ada-Miette J. Thomas
creator: Alison Ramser
creator: Sami Dridi
rights: Copyright (c) 2023
date: 2023-04-04
publication date: 2023-04-04
starting page: 6
ending page: 10

Nutritional Evaluation of Quince Fruit of Baltistan Region and Development of Value-added Products
type: item
description: Introduction Quince fruit (Cydonia oblonga) belongs to the genus Cydonia, found in Skardu Gilgit Baltistan. It is found at an altitude of up to 8000 feet. It is called bahi in Urdu and shadool in Balti. Quince fruit is among the untapped fruits in Pakistan. It is highly nutritious and has great medicinal and economical value. Quince is anti-carcinogenic, anti-inflammatory, and known as hypoglycemic, the fruit has a cooling effect and provides energy to the brain and heart thus its regular use maintains proper health. Methods Quince fruit value-added products were created, such as nectar and jam. Fruits purchased from Skardu were washed, graded, and inspected to remove diseased seeds and infected portions. We sliced the fruit, cooked it, and then weighed the pulp before adding sugar and other additives. All process parameters are standardized. The fruit and developed products were examined for physical, organoleptic, and chemical parameters. Results The edible portion of fruit was analyzed for proximate composition, physical parameters, and mineral content, and total sugars were found to be 9.4%, reducing sugars to be 5.8%, total soluble solids to be 12.2%, moisture to be 84.1%, and fiber to be 1.6%. The acidity is 1.25 and the vitamin C content is 19.6 mg/100 g. Fruit nectar and jam were developed and tested as value-added products. Fruit nectar contained more vitamin C (17.8) as compared to fruit jam (12.3). Total soluble solids (TSS)/brix of fruit nectar (64° B) and fruit jam (68° B) were measured. the products examined for organoleptic evaluation. Conclusion It has been determined that quince fruit is highly nutritious and can be used as a therapeutic food. The developed value-added products nectar and jam were liked very much and got the highest score; therefore, considering their nutritive value and palatability, both nectar and jam can be developed commercially for human consumption and can be used as a new source of income generation for rural communities in …
subject: Articles
  topic: section
subject: Quince fruit
  topic: keywords
subject: Value addition
  topic: keywords
subject: Chemical composition Gilgit-Baltistan
  topic: keywords
creator: Faizullah Khan
creator: Tariq U. Khan
creator: Shahid Masood
creator: Muhammad Ashraf
creator: Asma Saeed
creator: Tajuddin
creator: Abdul Karim
creator: Alim-un-Nisa Nisa
creator: Ruqia
rights: Copyright (c) 2023
date: 2023-02-06
publication date: 2023-02-06
starting page: 1
ending page: 5

Chemical Composition of Fruit Peels Essential Oil from Citrus Species and their Antimicrobial Efficacy as Biopreservatives
type: item
description: Aim Extraction, chemical determination and comparison of essential oil (EO) composition from the peel oil of three varieties of citrus, sweet lime (Citrus limetta, Meetha Nimbu), lemon (C. limon) and acid lime (C. aurantifolia, Kagzi Nimbu) and their antimicrobial efficacy as preservative in food spoilage was studied. Material and Methods The extraction from all the three types lemon peel oil was done using clevenger apparatus and the chemical constituents of lemon peel EO analyzed by GC-MS. The antagonistic activity of lemon peel EO and 50% methanolic extract from peel residue left after EO extraction was studied against common food borne pathogens like Staphylococcus aureus, S. epidermidis, Bacillus cereus, B. subtilis, Bacillus sp., Listeria monocytogenes, Micrococcus luteus, Escherichia coli, Klebsiella sp. and Pseudomonas aeruginosa by agar well diffusion assay. The test fungal species were Rhizopus sp., Rhizomucor sp., Alternaria sp., Aspergillus fumigatus, A. niger, Aspergillus sp. and Penicillium sp. Results The chemical constituents of lemon peel EO analyzed by GC-MS showed 22 constituents with limonene (39-92%), β-myrcene (0.08-2.57%), α-terpineol (0.3-7.3%), α- and β-pinene (0.2-25.4%) as major ingredients and 1-Octanol, cis-linalool oxide, sabinene as minor constituents. It was found that lemon peel oil exhibited wide range of antimicrobial activity against both groups of bacteria with highest inhibition of zone produced against Bacillus mycoides and B. cereus 34 mm and 28 mm respectively and against fungi Rhizopus sp. and Aspergillus sp. (34 mm and 28 mm respectively). In contrast to EO, the peel extract produced widest zone of inhibition against Staphylococcus aureus followed by S. epidermidis and B. subtilis (IZD of 15, 13 and 13 mm respectively) and in case of fungus, peel extract was most effective against Alternaria sp. and Rhizopus sp. (IZD 26 mm, 17 mm respectively). Conclusion These studies illustrated that antioxidant and antimicrobial activity…
subject: Articles
  topic: section
subject: Citrus peel
  topic: keywords
subject: Essential oil
  topic: keywords
subject: Antimicrobial
  topic: keywords
subject: Antioxidant
  topic: keywords
subject: Food spoilage bacteria
  topic: keywords
subject: Fungus
  topic: keywords
creator: Charu Gupta
rights: Copyright (c) 2022
date: 2022-12-29
publication date: 2022-12-29
starting page: 29
ending page: 35

Assessment of Awareness and Opinion: Grape Seed Extract’s Health Benefits
type: item
description: Objective To determine pharmacy students’ opinion and knowledge of the role and overall health benefits of dietary and herbal supplements such as grape seed extract. Methods Forty-two pharmacy school students were asked to complete an online survey to assess their opinion and knowledge of the overall health benefits of grape seed extract using Likert-scale type questions. Results Respondents were given an optional survey which received a 100% response rate. The students were asked nine-demographic questions, four-general lifestyle opinion questions, and five-opinion questions on grape seed extract and its overall health benefits. When investigating students’ responses, there was a significant variation between those that agreed to feeling comfortable enough to recommend grape seed extract to a patient with high blood pressure and agreeing to not looking in research evidence to make themselves aware of the benefit of grape seed extract in lowering blood pressure (p value=0.021). The scores of the five knowledge questions asked to the participants averaged 63.3%, with most of the students scoring below average (n=22, 52.4%). The question that received the highest rate of correct answers was question #2 that states that grape seed extract can improve blood flow (n=29, 69%). When investigating significance in response to blood-related questions (Q# 1,2,5) vs other organ-related questions (Q# 3,4), the results were significant (p value<0.001). Conclusion Our results indicated that pharmacy students have a split general lifestyle opinion (n=22, 50%) when believing that grape seed extract had many benefits in lowering blood pressure. This study also indicated that first-year pharmacy students have limited knowledge of the application of grape seed extract in hypertension with an average passing score of 63.3% and over half (52.4%) of the students scoring below average. Results from this study additionally showed that demographic factors such as age, residence prior to atte…
subject: Articles
  topic: section
subject: Grape seed extract
  topic: keywords
subject: Herbal supplements
  topic: keywords
subject: Opinion
  topic: keywords
subject: Knowledge
  topic: keywords
subject: Pharmacy students
  topic: keywords
creator: Maya Harris
creator: N’Dea Johnson
creator: Bisrat Hailemeskel
rights: Copyright (c) 2022
date: 2022-10-14
publication date: 2022-10-14
starting page: 20
ending page: 28

Price Comparison of Moringa in the Greater District of Columbia Area, United States of America
type: item
description: Introduction Moringa oleifera (MO) is a nutritional herbal supplement that grows in many subtropical and tropical regions of the world including India, Africa, North and South America, and Asia. The purpose of this study is to review recent clinical studies regarding the health benefits of MO as well as investigate the availability and relative pricing of MO among retail local and online stores for the various Moringa dosage forms. Method In this study, price variations and availability of MO in 18 retail companies that serve the District of Columbia, Maryland, and Virginia region were investigated. Price comparisons of the three major formulations of MO-powder, capsules, and tea-were performed through store-to-store and online searches. Results This investigation on retail selling pricing of Moringa has shown that Moringa is a very affordable and accessible product in the greater District of Columbia, Maryland, Virginia region. However, we found a major gap and range in prices among the dosage forms and among the 18 stores included in our study. The average selling price per day for all dosage forms is $0.39, ranging from $0.31 to $0.55. The powder is the most commonly carried dosage form of the supplement, and also has the greatest variation in pricing among the stores. In addition, it was noted that the capsule is the most expensive dosage form ($0.55 vs. $0.31 for the powder and tea forms) for daily dosing. A comparison of cost per gram per day dosing was done and shows that there are significant differences in the selling price among the three dosage forms with a p-value of less than 0.05. Discussion MO has many health benefits and is an excellent value as a nutritional supplement. Numerous studies have shown Moringa to have excellent anti-inflammatory, antioxidant, and antimicrobial activity. In the evaluation of dosage price per day, it was found that for over half of the stores (56%; n=16) the Moringa powder was under $0.50, while for three-fourths of the st…
subject: Articles
  topic: section
subject: Moringa
  topic: keywords
subject: Price comparison
  topic: keywords
subject: Retail
  topic: keywords
subject: Dietary supplement
  topic: keywords
subject: Herbal medicine
  topic: keywords
subject: Retail price
  topic: keywords
creator: Lillian Onokala
creator: Garrard Baker
creator: Bisrat Hailemeskel
rights: Copyright (c) 2022
date: 2022-09-26
publication date: 2022-09-26
starting page: 14
ending page: 19

Potential Properties of Guabiroba (Campomanesia xanthocarpa O. Berg) Processing: A Native Brazilian Fruit
type: item
description: Guabiroba (Campomanesia xanthocarpa O. Berg) is a native Brazilian fruit with an important nutritional value and a great economic potential for processing. This fruit is a source of fibers, carbohydrates, potassium, and bioactive compounds, such as polyphenols, carotenoids, and Vitamin C. The phytochemicals of guabiroba are elucidated regarding their high antioxidant activity, which is related to human health benefits when introduced into a dietary routine. In addition, the antioxidant property of this native fruit can act as a natural preservative against oxidative and enzymatic reactions, and microbiological spoilage, extending the shelf-life of food. Thus, the addition of guabiroba in the development of new products, in addition to improving the functionality of the food, can reduce the use of chemical additives. Studies related to encouraging the use of guabiroba in food formulation, as well as the use of emerging technologies in the processing of this native fruit, become the basis of this review that aims to expand the knowledge of this Brazilian fruit and enhance its application in the food industry.
subject: Articles
  topic: section
subject: Myrtaceae family
  topic: keywords
subject: Gavirova
  topic: keywords
subject: New products
  topic: keywords
subject: Emerging technologies
  topic: keywords
subject: Technological approach
  topic: keywords
creator: Amanda A. Prestes
creator: Cristiane V. Helm
creator: Erick A. Esmerino
creator: Ramon Silva
creator: Adriano G. da Cruz
creator: Elane S. Prudencio
rights: Copyright (c) 2022
date: 2022-02-17
publication date: 2022-02-17
starting page: 1
ending page: 13

Nutritional Interventions for Surgical Patients
type: item
description: During a state of trauma, such as injury or surgery, the body’s nutritional needs are expected to increase. The body enters a higher metabolic state and requires more energy, the immune system is weakened due to stress, and persistent inflammation delays full return to normal function. Surgical nutritional interventions have demonstrated that targeted nutrition can enhance outcomes in acute patients and chronic conditions. This paper reviews the state of the clinical evidence on nutrition as a remedy for improving musculoskeletal and surgical patient outcomes.
subject: Articles
  topic: section
subject: Nutrition
  topic: keywords
subject: Orthopedics
  topic: keywords
subject: Cosmetic
  topic: keywords
subject: Surgery
  topic: keywords
subject: Outcomes
  topic: keywords
subject: Supplementation
  topic: keywords
subject: Healing
  topic: keywords
subject: Recovery
  topic: keywords
creator: Alexa Abdelaziz
rights: Copyright (c) 2021
date: 2021-05-13
publication date: 2021-05-13
starting page: 11
ending page: 14

Development of Yoghurt Spread from Goat Milk and its Qualitative Valorization Using Chia Seed Oil
type: item
description: Aim Present study was conducted with a theme to develop yoghurt spread from goat milk owing to its therapeutic significance and ameliorate nutritional value and quality of the finished product via supplementation of chia seed oil. Methodology Four treatments (T0, T1, T2 and T3) possessing varying concentrations of chia seed oil (0, 2, 4 and 6%) were formulated and the first was opted as control. Samples were evaluated on 0th, 10th and 20th day for physicochemical (pH, acidity, TSS, total protein, fat), microbiological (total plate count) and sensory acceptance. Results Significant changes (increasing or decreasing trends) were perceived in all physicochemical parameters as the storage span progressed however minute differences were observed among different treatments except moisture content which varied significantly among different formulations. Total microbial count also increased with increase in storage days however decreased with increase in concentration of chia seed oil. Sensorial attributes particularly product acceptability was considerably reduced at the end of storage period. Conclusion Generally, addition of chia seed oil at different concentration to yoghurt spread improves the sensory properties and overall acceptability, extends the shelf life and enhances nutrition values. Goat milk is preferable to cow milk owing to essential nutrients it provides to infants and substantial therapeutic significance.
subject: Articles
  topic: section
subject: Yoghurt spread
  topic: keywords
subject: Goat milk
  topic: keywords
subject: Chia seed oil
  topic: keywords
subject: Qualitative valorization
  topic: keywords
subject: Shelf life
  topic: keywords
creator: Sana Shahid
creator: Ali A. Leghari
creator: Maira Anam
creator: Tayyaba Gull
creator: Jahanzaib Ashraf
creator: Hafsa Tahir
creator: Humna Liaqat
creator: Muhammad W. Iqbal
rights: Copyright (c) 2021
date: 2021-02-03
publication date: 2021-02-03
starting page: 1
ending page: 10

Avianomics: The Beginning at the End
type: item
description: The research-teaching nexus is the pinnacle of academic activity. As a scientist and educator, my overall objective is to give students access to cutting-edge research and help them develop high order inquiry skills. In addition, as research and thesis writing frequently involves the development of new complex reading skills associated with comprehension and synthesis of a tremendous volume of information, along with in-depth critical analysis, evaluation, and elegant academic writing style, I decided to assign this editorial to my 2020-Biochemical Nutrition graduate students. As my students have diverse educational and cultural backgrounds and have been exposed to a variety of tech-based learning, we decided to summarize here recent advances in omics research in avian species to facilitate the discussion by asking new questions, which may help open new vistas for future investigations. By following the “scaffolded” approach, my students highlighted progress in Transcriptomics (Komp M and Bowie R), Proteomics (Tabler T and Lee T), Kinomics (Hernandez RM and Zuo B), Epigenomics (Ferver A), Metabolomics (Maynard C and Mullenix G), and Microbiomics (Teyssier JR and Bodle B). I would like to thank my students for their motivation, dedication, determination, perseverance, connection, consistency, and support. I would also like to thank AFTNS-OJ for inviting me to write this editorial and I hope by getting my students involved would promote their curiosity, help them understand complex questions, explore more sources, stimulate their independent thinking, and create research- and question-mindsets.
subject: Articles
  topic: section
subject: in-depth critical analysis
  topic: keywords
subject: scaffolded
  topic: keywords
subject: Transcriptomics
  topic: keywords
subject: Microbiomics
  topic: keywords
creator: Mary Komp
creator: Rebecca Bowie
creator: Jean-Rémi Teyssier
creator: Brooke C. Bodle
creator: Alison Ferver
creator: Richard A. Mudarra
creator: Bin Zuo
creator: Travis Tabler
creator: Derrell T. Lee
creator: Craig W. Maynard
creator: Garrett Mullenix
creator: Sami Dridi
rights: Copyright (c) 2020
date: 2020-11-25
publication date: 2020-11-25
starting page: 70
ending page: 78

Influence of Nutritional Awareness on Grocery Shopping by Kuwaiti Parents in Relation to Children Nutrition
type: item
description: Background Caregivers, specifically parents, are ultimately responsible for the nutrition of children living in the household, in spite of the children’s preferences for food items. There have been no studies on the relationship between the nutritional knowledge level of Kuwaiti parents who grocery shop and their children’s nutrition. Therefore, this study was carried out to explore grocery shopping patterns of Kuwaiti parents in relation to their children's eating habits. Methods A questionnaire was administered by 4 of the authors through face-to-face interviews with 100 Kuwaiti parents who grocery shop for their families. The questionnaire was designed to cover three main categories: demographics, parents’ nutritional knowledge, and children’s nutrition. Subjects were interviewed at random at 6 supermarket locations. Data were analyzed utilizing a SPSS statistical package and the Chi–Square test was used to examine the association between variables at the p<0.05 level of significance. Results Demographic data of respondents showed that 92% were married, 66% were females, 61% were university graduates, and 84% allowed children to choose food items while shopping. Children’s age ranged from 2 to 18-years. Results indicated that the media was the main source of nutrition knowledge of participants. About 50% were familiar with food labels, 74% were shopping for nutrition claims and most parents (60%) were shopping for low-fat products. Analysis of data revealed several associations among demographics, nutrition knowledge of parents and nutrition of children. Conclusion This study is the first of its type to be carried out in Kuwait. It revealed several important aspects of parents’ background and awareness of nutrition as influencing factors on their grocery shopping. It is hoped that this line of research will be expanded, for the benefit of children’s health and avoidance of future nutrition-related diseases.
subject: Articles
  topic: section
subject: Children
  topic: keywords
subject: Health
  topic: keywords
subject: Kuwait
  topic: keywords
subject: Nutrition interest
  topic: keywords
subject: Nutrition knowledge
  topic: keywords
subject: Parents
  topic: keywords
creator: Dalal Al- Roumi
creator: Dina Abu- Abdo
creator: Mariam Al- Khulaifi
creator: Sara Al- Khadhari
creator: Eman Al- Awadhi
creator: Farouk El- Sabban
rights: Copyright (c) 2020
date: 2020-11-02
publication date: 2020-11-02
starting page: 60
ending page: 69

Dietary Recommendation in Diabetes Care: Carbohydrate Counting and Caloric Content of Nigerian Foods
type: item
description: The prevalence of diabetes mellitus is rising globally and even more in low and middle-income countries such as Nigeria. Optimal management of the disease is important to improve survival and prevent or delay its complications. Lifestyle management is a standard universal approach in optimizing the care given to diabetic patients. Dietary management is the central link in lifestyle modifications of individuals living with diabetes. Medical nutrition therapy (MNT) is a systematic therapeutic approach of assessing the nutritional needs of an individual, determining nutritional goals, counselling the clients on how to achieve the goals, prescribing and monitoring meal plans to achieve the goals. It is evidence-based, effective and highly recommended. All carers of the diabetes patient, including the health workers and the family members of the patients, need to have basic understanding of medical nutrition therapy but the efforts should be coordinated by licensed dietitians. There are evidences that adherence to prescribed calories is effective in the control of cardiovascular risk factors such as blood glucose, weight, lipid profile and blood pressure. However, prescription of calories should be based on thoughtful consideration of the nutritional needs, weight goal, personal preferences and tastes and cultural practices of individuals living with diabetes mellitus. Food pyramids give a graphical illustration on the recommended classes and servings of food. Six to eleven servings per day of carbohydrates, 3-5 servings per day of vegetables, 2-4 servings per day of fruit, 2-3 servings per day of dairy products and 2-3 servings per day of fish are the recommended proportions of the different classes of foods for an adult on an average of 2000 calories. Carbohydrate counting, taken with appropriate insulin dosing and physical activity, has been demonstrated to be effective in optimizing the glycaemic control of patients on multiple daily insulin injections. There are cha…
subject: Articles
  topic: section
subject: Diabetes care
  topic: keywords
subject: Dietary approach
  topic: keywords
subject: Carbohydrate counting
  topic: keywords
subject: Caloric content of Nigerian foods
  topic: keywords
creator: Taoreed Azeez
creator: Patience Chimah
creator: Abdul F. Hassan
creator: Yusuf Moradeyo
creator: Ubong Umoren
creator: Emmanuel Eguzozie
rights: Copyright (c) 2020
date: 2020-10-06
publication date: 2020-10-06
starting page: 53
ending page: 59

Combining Ability Analysis in Sweet Corn (Zea Mays Saccharrata L.) Using Line by Tester Design
type: item
description: Aim The purpose of this study was to investigate the different combination of testcrosses for morphological and yield relating traits and to investigate general combining ability of the inbred lines. Materials and Methods This research was conducted at The University of Agriculture Peshawar, Pakistan during 2016. Line x-tester analysis was used to test general combining ability (GCA) effects of 24 S4 lines of sweet corn. Alpha lattice design with two replications and two checks was used during the experiment. Research data were recorded on various flowering, morphological and yield parameters. Results Highly significant variations were recorded among the testcrosses for the studied traits except anthesis silking interval (ASI), 100-kernel weight. Minimum days to tasseling (48-days) and silking (53.5-days) was exhibited by pop-syn-swt (9-4)×synthetic sweet. GCA effect was -2.14 for tasseling and -2.00 for silking. Maximum value (3.5-days) for ASI was recorded for Pop-synswt 1(8-3)×synthetic sweet, while GCA effect for ASI was -0.71. Lowest plant height (129.8 cm) was recorded for pop-syn-swt 1(3-3)×synthetic sweet, while GCA effect for plant height was observed to be -14.79. Maximum cob length (16.6 cm) was revealed by pop-syn-swt 1(12-2)×synthetic sweet. For cob length GCA effect of 1.01 was recorded. Maximum 100 kernel weight (31.3 g) was estimated for pop-syn-swt 1(2-1)×synthetic sweet. GCA effect of 1.85 was recorded for 100-kernel weight. Highest mean (7143.9 kg ha-1) for grain yield was recorded for pop-syn-swt 1(9-4)×synthetic sweet. GCA effect for grain yield was found to be 1370.93. Conclusion Generally a low GCA value, either positive or negative indicates that the mean of a parent does not largely vary from its offsprings. In contrast, high GCA value suggests that parent is either superior or inferior to the general mean and it has high heritability and less environmental effects. Based on the findings in this research, the above mentioned testcrosses can …
subject: Articles
  topic: section
subject: Sweet corn
  topic: keywords
subject: General combining ability
  topic: keywords
subject: Inbred lines
  topic: keywords
subject: Line by tester
  topic: keywords
subject: Yield
  topic: keywords
subject: Flowering
  topic: keywords
creator: Abdullah Khan
creator: Hidayat Ur- Rahman
creator: Ashfaq Ahmad
creator: Muhammad Iqbal
creator: Sajid Kamal
creator: Sohail Khan
creator: Junyao Bu
rights: Copyright (c) 2020
date: 2024-10-09
publication date: 2024-10-09
starting page: 47
ending page: 52

Determination of Aflatoxin in Maize Produced in Two Regions of Togo
type: item
description: Objective Some species of fungi produce toxins that can contaminate many food products. For example, toxigenic strains of the Ascomycetes Aspergillus flavus and Aspergillus parasiticus are responsible for the secretion of aflatoxin in maize. In this work, we proposed to study the aflatoxin contamination of maize produced in two regions of Togo (region Maritime and region des Plateaux) and intended for human consumption. Materials and Methods For this purpose, 50 maize samples (25 from each of the two regions) were randomly collected in Togo and subjected to AflaTest analysis, using a VICAM. Results Our results showed that all 50 maize samples tested were contaminated with aflatoxin. However, maize from region des Plateaux showed a higher-level of contamination with aflatoxin levels ranging from 0.17 to 1600 ppb, compared to 1.4 to 450 ppb for region Maritime. Conclusion Such levels often far exceed established reference standards, raising the crucial issue of the consumption habits of exposed populations in relation to food safety.
subject: Articles
  topic: section
subject: Maize
  topic: keywords
subject: Aflatoxin
  topic: keywords
subject: Aspergillus
  topic: keywords
subject: Togo
  topic: keywords
creator: Dédé E. Baglo
creator: Abdoulaye Faye
creator: Mamadou Fall
rights: Copyright (c) 2020
date: 2020-06-02
publication date: 2020-06-02
starting page: 42
ending page: 46

The Nutritional Composition and Health Benefits of Lincang Walnuts
type: item
description: Background Although there is considerable information on the nutritional composition of the common walnut, information on the iron walnut is scarce. Aim To analyze the nutritional composition of Lincang walnuts (which belong to the species Juglans sigillata L., also known as the iron walnut) and if they confer any advantages over Xinjiang or Californian walnuts (both Juglans regia L. or common walnut). Results Nutrients of particular nutritional significance in Lincang walnuts (both regular and old tree) were protein (5.9 and 5.6 g/30 g serve), dietary fiber (6.5 and 6.7 g/30 g serve), vitamin B6 (0.87 and 0.93 mg/30 g serve), copper (1.65 and 1.63 mg/30 g serve), magnesium (158 and 142 g/30 g serve), manganese (7.33 and 8.41 mg/30 g serve) and phosphorus (437 and 427 g/30 g serve). Despite a high fat content, the fatty acids profile was predominantly polyunsaturated and monounsaturated types. The Lincang walnuts were similar in macronutrient composition to the Xinjiang and Californian-sourced samples, but the Lincang ones were higher in some of the B vitamins (niacin, thiamin, and vitamin B6) and minerals (manganese and to a lesser extent copper, iron, phosphorus, and potassium). The serotonin concentration in Lincang walnuts (7.6 and 7.2 mg/30 g serve) was over double that found in Californian walnuts (2.9 mg/30 g serve) and higher than Xinjiang walnuts (5.5 mg/30 g serve). Conclusion The nutrients present in Lincang walnuts confer a range of well-established health benefits. One area of particular interest is the role that walnuts may play in brain function owing to the combination of nutrients and phytochemicals present. In addition to direct consumption of walnuts, there are many options for the development of functional food products, including walnuts as ingredients, to promote regular consumption of walnuts for improvement of health.
subject: Articles
  topic: section
subject: Walnuts
  topic: keywords
subject: Juglans sigillata
  topic: keywords
subject: Nutrients
  topic: keywords
subject: Brain health
  topic: keywords
subject: Vitamin
  topic: keywords
subject: Mineral
  topic: keywords
subject: Fatty acid
  topic: keywords
subject: Serotonin
  topic: keywords
creator: Carolyn E. Lister
creator: Yi Xiao
creator: Jianrong Yang
creator: Janine M. Cooney
creator: Dwayne J. Jensen
creator: Yongfeng Tang
creator: Fengrui Xie
creator: Lijing Chen
creator: Xuejiang Tie
creator: Hongxing Tian
rights: Copyright (c) 2020
date: 2020-05-07
publication date: 2020-05-07
starting page: 29
ending page: 41

Development of Eggless Cake Using Grass Carp (Ctenopharyngodon idella) Protein Concentrate and its Quality Attributes
type: item
description: Purpose The purpose of this study was to explain the quality of 5%, 8%, and 12% of grass carp fish protein concentrate (FPC) supplemented cake. Proximate composition, batter rheology, texture analysis, baking loss, color evaluations, and sensory analysis were performed to explain the quality. Materials and Methods Grass carp fish of about 40 cm length and 4 kg weight, sugar, flour, vegetable oil, baking soda, and baking powder were bought from the local market in Wuxi, Jiangsu, China, while vanilla essence, hydroxy propyl methyl cellulose (HPMC) and glycerol monostearate (GMS) were obtained from Jiangnan University Food Science Laboratory. Results and Discussion An impressive increment in the crude protein (9.10-16.75%), crude fat (10.39-12.30%), and ash (1.22-1.35%) were noticed for FPC supplemented cake. With the increase in FPC quantity, the viscosity of batters lightly decreased (106.41-106.00) and specific gravity increased from 0.9619-1.0073. A non-uniform change was observed in hardness but gumminess and chewiness were increased while cohesiveness and elasticity were found to be decreased. Baking loss (CL) was increased (10.28-11.13) with an increasing level of FPC. The brightness (L*), yellowness (b*) and redness (a*) of FPC 5%, 8%, and 12% fortified cake was recorded as 59.56-57.15, 29.23-31.24, and 10.85-12.75, respectively. Conclusion The cakes prepared with 12% FPC have high nutritional value but showed low sensory attributes due to its dark color and slight fishy flavor while cakes prepared with 8% FPC supplementation revealed the best results for all sensory attributes. In short, a protein-enriched with acceptable quality and sensory attributes, the cake could be prepared by 8% FPC incorporation and eventually could assure effective utilization of fish.
subject: Articles
  topic: section
subject: Grass carp fish
  topic: keywords
subject: Cake
  topic: keywords
subject: Fortification
  topic: keywords
subject: Sensory evaluation
  topic: keywords
subject: Fish protein
  topic: keywords
creator: Sohail Khan
creator: Qayyum Shehzad
creator: Ahmad Ali
creator: Abdur Rehman
creator: Haroon Shah
creator: Fang Yang
creator: Salman Khan
creator: Wenshui Xia
rights: Copyright (c) 2020
date: 2020-03-02
publication date: 2020-03-02
starting page: 21
ending page: 28

Reproductive Biotechnology Options for Improving Livestock Production: A Review
type: item
description: Reproductive biotechnology is one of the options which have a role in the improvement of livestock. It is a technology that improves livestock production by improving the reproductive insufficiency of the animal through different techniques. These are artificial insemination (AI), cloning, estrus synchronization, embryo transfer (ET), transgenesis and in vitro fertilization. These techniques are very important techniques to advance livestock production and to meet the people’s demands now-a-day. These reproductive biotechnologies have a dramatic effect on the world’s economy through the improvement of livestock genetics, preventing disease, facilitate transportation, keeping endangered animals and reducing economic loss. Artificial insemination in animals was originally developed to control the spread of disease, avoiding the transport of animals with potential pathogens to other animal units for mating and avoiding physical contact between individuals. The use of semen extenders containing antibiotics also helped to prevent the transmission of bacterial diseases. AI is broadly used in developing countries including Ethiopia. Even if reproductive biotechnologies are effective to change livestock production status of the countries, they are not applied routinely due to the presence of different challenges. Therefore, this review highlighted the major reproductive biotechnology options and their roles in the improvement of livestock production.
subject: Articles
  topic: section
subject: Artificial insemination
  topic: keywords
subject: Estrus synchronization
  topic: keywords
subject: Embryo transfer
  topic: keywords
subject: Reproductive biotechnology
  topic: keywords
creator: Atsbha Hadgu
creator: Haben Fesseha
rights: Copyright (c) 2020
date: 2020-02-25
publication date: 2020-02-25
starting page: 13
ending page: 20

Lycopene: Implications for Human Health–A Review
type: item
description: Lycopene is one of the six major dietary and serum carotenoids, and a potent antioxidant and anti-inflammatory agent. A large and growing body of scientific evidence supports the role of lycopene in multiple areas of health, including cancer, prostate, cardiometabolic, lung, skin, and liver health, and elucidates lycopene’s mechanisms of action. This paper provides an overview of several benefit areas, specifically prostate, testes, cardiovascular, liver and skin health.
subject: Articles
  topic: section
subject: Lycopene
  topic: keywords
subject: Carotenoids
  topic: keywords
subject: Cardiovascular disease (CVD)
  topic: keywords
subject: Human health
  topic: keywords
creator: Lynda M. Doyle
rights: Copyright (c) 2020
date: 2020-01-21
publication date: 2020-01-21
starting page: 1
ending page: 12

Therapeutic Value of Garlic (Allium sativum): A Review
type: item
description: Garlic (Allium sativum) is a source of medicine in many ways in human beings in routine life as well as in animals and its leaves, flowers, and cloves have been used in traditional medicine for a long time. Research in recent decades has shown widespread pharmacological and therapeutic effects of A. sativum and its organosulfur compounds especially allicin. The most important chemical constituents of this plant are organosulfur compounds such as allicin, diallyl disulphide, S-allylcysteine, and diallyl trisulfide. These chemicals were used for the treatment of inflammation, cancer, blood pressure, atherosclerosis, and hyperlipidemia as praised by several authors. Additionally, extracts of garlic have been used to treat various diseases and have shown anti-viral, anti-bacterial, anti-fungal, anticoagulative and antioxidant effects. However, few adverse effects have been found with garlic are nausea and vomiting when high quantity consumed. To review the therapeutic values of garlic and its importance in human and veterinary practices. Garlic is safe and rich sources of biologically active compounds with low toxicity. Further studies are needed to confirm the safety and quality of the plants to be used by clinicians as therapeutic agents.
subject: Articles
  topic: section
subject: Allium sativum
  topic: keywords
subject: Therapeutic values
  topic: keywords
subject: Antibacterial
  topic: keywords
subject: Antifungal
  topic: keywords
subject: Antiviral
  topic: keywords
subject: Anticancer
  topic: keywords
subject: Anticoagulative
  topic: keywords
subject: Antioxidant
  topic: keywords
subject: Anti-inflammatory
  topic: keywords
creator: Haben Fesseha
creator: Eyob Goa
rights: Copyright (c) 2019
date: 2019-12-31
publication date: 2019-12-31
starting page: 107
ending page: 117

Product Development and Quality Evaluation of Biscuit and Ready-to-Eat Snack from Cowpea-wheat Flour Blends
type: item
description: Aim The research was conducted with the aim to develop biscuit and ready-to-eat snack product from cowpea flour incorporated with wheat flour. Methods The wheat and cowpea flour blends were prepared in five blending ratios including B1 (90:10), B2 (40:60), B3 (65:35), B4 (78:22), and B5 (53:47); respectively. The D-optimal mixture design software was used for flour blend formulation. Biscuit and extrudate products from cowpea and wheat blends were analyzed. Quality characteristics parameter used for value-added products includes physical, functional, proximate, mineral and microbial quality. Furthermore, bioactive components and sensory quality evaluation were also investigated. The biscuit samples were prepared at a baking temperature of 205 °C for 10-minutes holding time. The extrudate samples were also manufactured at feed moisture (18 and 21%), barrel temperature (100, 110 and 120 °C) and screw speed (175 and 220 rpm). Results The result for crude protein analysis of biscuit (B3) and extrudate (Ex-3) samples was revealed that 15.972±0.125, and 15.915±0.251; respectively. The result for microbial quality analysis of biscuit (B3) and extrudate (Ex-3) samples was also shown as aerobic bacteria count of 44×10-5, 42×10-5 and yeast and mold (un-detected); respectively. The highest overall sensory evaluation of biscuit (B3) and extrudate (Ex-3) samples score were found 7.6 and 7.14; respectively. Conclusion Based on quality evaluation parameters, 35% cowpea flour with 65% of wheat flour blending ratio reveled sensor acceptable for biscuit production and manufacturing of ready-to-eat snack.
subject: Articles
  topic: section
subject: Biscuit
  topic: keywords
subject: Cowpea
  topic: keywords
subject: D-optimal mixture
  topic: keywords
subject: Extrudate products
  topic: keywords
subject: Wheat
  topic: keywords
creator: Moges Yilma
creator: Shimelis Admassu
rights: Copyright (c) 2019
date: 2019-11-01
publication date: 2019-11-01
starting page: 92
ending page: 106

Physico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient
type: item
description: Background Date palm pollen (DPP) is a natural product well-known in folk medicine in the Arab world. It is used to improve the fertility of human beings and studies have tested this activity on rabbits and rats. In the region of Sfax from Tunisia, a huge quantity of DPP could be discarded. Taking into account of the richness of this typical product of different components and of the trend of producing food supplements that could be sold at medium price comparing with the existing product, DPP was analyzed on the basis of physical and chemical properties in order to promote its use as a techno-functional ingredient in the agri-food and pharmaceutical field. Results X-ray diffraction showed that DPP is characterized by an amorphous structure which leads to better techno-functional properties while stored in a water-air-tight container. Findings proved that DPP is capable to reduce the surface tension. Collected data from thermal analysis proved that DPP is thermally stable during storage and in different food systems. Conclusion The present study demonstrated that DPP could be used in the agri-food and pharmaceutical field. The obtained results help to define the suitable storage conditions of DPP and to predict its behavior when used as an ingredient. DPP can be used as a whole in food formulations or after extracting protein which is the main responsible agent for surfactant property. DPP proteins might be used as a food supplement in commercial sports nutrition products that can be sold at medium prices compared to some existing products.
subject: Articles
  topic: section
subject: Date palm pollen
  topic: keywords
subject: Physico-chemical
  topic: keywords
subject: Morphology
  topic: keywords
subject: Surface
  topic: keywords
subject: Thermal
  topic: keywords
creator: Haifa Sebii
creator: Sirine Karra
creator: Brahim Bchir
creator: Abir M. Ghribi
creator: Sabine M. Danthine
creator: Christophe Blecker
creator: Hamadi Attia
creator: Souhail Besbes
rights: Copyright (c) 2019
date: 2019-07-19
publication date: 2019-07-19
starting page: 84
ending page: 91

Contamination Status of Water, Fish and Vegetable Samples Collected from a Heavy Industrial Area and Possible Health Risk Assessment
type: item
description: Aim The present study was conducted to extract information about heavy metal pollution in water of Karnaphuli river and to assess the risk to public health occurred from consumption of heavy metal contaminated foodstuff like fish and vegetables collected from the adjacent area of Karnaphuli river which receives a huge amount of industrial and domestic wastes from kalurghat heavy industrial area, Chittagong, Bangladesh. Methods Energy Dispersive X-ray Fluorescence (EDXRF) Spectrometer (Model: Epsilon 5) was used as major analytical technique for determining elemental concentration. For assessing toxicity level of analyzed foodstuffs and associate health risk problem some indices like metal pollution index (MPI), health risk index (HRI) and hazard index (HI) were also estimated. Results The mean value of physicochemical properties like pouvoir hydrogène (pH), electrical conductivity (EC), total dissolved solid (TDS), salinity of river water were found 6.8, 745.5 μS/cm, 458.2 mg/L, 747.4 μS respectively showing that those values are much lower than the Department of Environment (DoE) of Bangladesh suggestive value, indicating safe for irrigation but EC and salinity are higher than the DoE suggestive value for drinking water. In water, the mean concentration of heavy metals in Karnaphuli river was found in the sequence of Fe>K>Cr>Mn>Zn>Cu>As=Ni=Hg>Pb. Chromium, Manganese, Iron, Zinc, and Mercury concentrations are higher than World Health Organization (WHO) standard 2011, United States Environmental Protection Agency (USEPA) 2009 and Bangladesh Standard for drinking water but other elements are within the safe limit. All metal concentrations in water are below the Bangladesh Standard for Irrigation except Iron (Fe). The decreasing trend of heavy metals (mean) in all the vegetable was Fe>Zn>Cu>Cr>Ni>Pb>Co and for all fish was Fe>Mn>Zn>Cr>Ca>Se>Co>Cu>K. Metal pollution index (MPI) for fish and vegetable is high enough to cause any detrimental effect on human. Estimated da…
subject: Articles
  topic: section
subject: Health risk index (HRI)
  topic: keywords
subject: Hazard index (HI)
  topic: keywords
subject: Metal pollution index (MPI)
  topic: keywords
subject: Toxic effect
  topic: keywords
subject: Vegetables
  topic: keywords
subject: Fishes
  topic: keywords
creator: Yeasmin N. Jolly
creator: Ahsanul Kabir
creator: Akter Shirin
creator: A.M. Sarwaruddin Chowdhury
rights: Copyright (c) 2019
date: 2019-07-17
publication date: 2019-07-17
starting page: 73
ending page: 83

Demonstration of Technologies and Training of Growers for Handling and Value Addition of Fruits and Vegetables in Gilgit-Baltistan
type: item
description: Introduction The present activity was conducted to execute fruit handling, processing, preservation, dehydration and value addition trainings in Gilgit-Baltistan, to control wastages/losses of fruits and vegetable which is above 60% of total production. Objectives To prepare fruit pulp for fruit preservation using potassium metabisulphite (K2O5S2). To develop household level methods for development of value added products like fruit jam, tomato paste, mix vegetable pickle and dehydrated apricot. Methods The research work for method development was carried out at Pakistan Council of Scientific & Industrial Research (PCSIR) Skardu, Gilgit-Baltistan, Pakistan. Methods were developed with recommended dosages of chemical preservatives. A total of two days training courses were conducted focusing fruit handling, processing, preservation, dehydration and value addition of fruits and vegetables at 4 different locations in 4 districts of Gilgit-Baltistan (Skardu, Diamer, Hunza and Shigar). Results In each district, 4 training courses were conducted at 4 different locations and in each training there were 30 participants. The participants included fruit growers/farmers. A total of 480 fruit growers were trained in all the 16 training courses in 4 districts. The farmers also trained in use of fruit processing machinery as pulpier, washer, cutter, etc. Conclusion The basic objectives of training were to control wastages/losses of fruits, income generation of fruit growers through sale of fruit, value added products and to contribute to ensure food security issue in Gilgit-Baltistan.
subject: Articles
  topic: section
subject: Trainings
  topic: keywords
subject: Value addition
  topic: keywords
subject: Fruits
  topic: keywords
subject: Vegetables
  topic: keywords
subject: Wastage
  topic: keywords
subject: Gilgit-Baltistan
  topic: keywords
creator: Faizullah Khan
creator: Tariq Umar Khan
creator: Muhammad Ayub
creator: Rehmat Kabir
creator: Tajuddin
rights: Copyright (c) 2019
date: 2019-05-31
publication date: 2019-05-31
starting page: 67
ending page: 72

Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties
type: item
description: Heat treatments are the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk (as proteins) and its sensory characteristics occur during these processes due to substantial heat exposure. The most important reactions that occur during milk heat treatment are the whey proteins denaturation, its interactions with the casein micelles and aggregation/dissociation of the casein micelles. Microfiltration represents an emerging food processing technology allowing gentle milk preservation at lower temperatures for similar, or better, nutritive value, microbial removal, and shelf stability. Thus, the aim of this work is to review the existing studies on the effects of microfiltration on milk proteins by comparing with the effects of heating treatments.
subject: Articles
  topic: section
subject: Microfiltration
  topic: keywords
subject: Heat treatment
  topic: keywords
subject: Milk proteins
  topic: keywords
creator: Silvani Verruck
creator: Saionara Sartor
creator: Flávia Buss Marenda
creator: Eulália Lopes da Silva Barros
creator: Callebe Camelo- Silva
creator: Maria Helena Machado Canella
creator: Elane Schwinden Prudencio
rights: Copyright (c) 2019
date: 2019-06-14
publication date: 2019-06-14
starting page: 54
ending page: 66

Evaluation of Different Varieties of Pea under Agro- Climatic Conditions of Gilgit-Baltistan
type: item
description: Introduction Pea (Pisumsativum L) is an important crop which is used both as food and fodder purpose. Peas are highly nutritious; pea is used both as vegetable and pulse. Materials and Methods Five pea varieties were evaluated for their performance at mountain agricultural research centre (MARC), Juglote, Gilgit during 2017. The varieties are climax, pasan, rondo, meteor and green feast. Results Differences among plant heights of pea varieties were significant with maximum plant height of 85.25 cm noted in plots of variety climax, while the minimum plant height of 45.75 cm was recorded in plots of variety rondo. Number of branches per plant of the different varieties ranged significantly from a minimum of 2.15 (green feast)to a maximum of 4.00 (meteor). Average number of pods per plant varied significantly between 10.84 and 13.71.Maximum pods per plant were found from variety climax (13.71) followed by green feast (13.58). Maximum pod length of 7.900 cm was recorded for variety Rondo, followed by variety green feast with pod length of 5.800 cm, while the minimum of 5.220 cm was recorded for the verity meteor. Maximum pod weight 26.29 kg per plot was obtained from variety climax, followed by 21.75 kg per plot from variety green feast, the minimum pods weight was recorded for variety meteor 16.20 kg per plot. Difference in pods yield of the five varieties were significant, with a maximum pods yield of 3585 kg per hectare recorded for variety climax, followed by 3545 kg per hectare for cultivar green feast and minimum of 2491 kg per hectare noted for variety rondo. Conclusion Therefore, variety climax being the highest yielder can be recommended to the pea growers of Gilgit-Baltistan for commercial cultivation.
subject: Articles
  topic: section
subject: Evaluation
  topic: keywords
subject: Pea
  topic: keywords
subject: Yield
  topic: keywords
subject: pod
  topic: keywords
subject: Gilgit
  topic: keywords
subject: Baltistan
  topic: keywords
creator: Muhammad Din
creator: Faizullah Khan
creator: Abdul Karim
creator: Tajuddin
creator: Saifullah
rights: Copyright (c) 2019
date: 2019-01-14
publication date: 2019-01-14
starting page: 50
ending page: 53

Application of Antioxidants in Food Processing Industry: Options to Improve the Extraction Yields and Market Value of Natural Products
type: item
description: Antioxidants are substances that are capable of slowing down the autoxidation process of other compounds or neutralize free radicals. They have been used in food processing industries as a means to hinder oxidation, enhance flavor, aroma and color. Antioxidants have also been used and valued for treatment of various diseases such as cancer and coronary heart disease. Even though, synthetic antioxidants including butylated hydroxytoluene (BHT) may cause side effects to human health and presumed unsafe to be used, they are the ones in a great use in the area of food processing industries as most food and pharmaceutical products contain them. The objective of this review work is therefore to provide an overview of the findings related to the presence of antioxidants in plant sources particularly those that have not been extensively studied and evaluated such as fruits and vegetables by-products. To minimize their effects, researches have been conducted aiming to substitute them with antioxidants from natural sources. Recent studies show that synthesis of natural antioxidants from fruit and vegetable waste has gained great attention. Further research has to be performed on plant phenols and processing of agricultural and industrial by-products as a potential source for extraction of antioxidants. In order to increase the affirmative effect and usefulness of antioxidants to human health, it is recommended to follow a balanced and varieties of diets instead of taking antioxidant supplements on a regular basis. Therefore, we should consume a diet high in antioxidant rich fruits and vegetables day by day. Furthermore, nutritional importance, promotion of health and prevention against damages caused by free radicals can lead to the potential applications of antioxidants in food industries in more intensified approaches. In a nutshell, antioxidant foods and ingredients are an important component of the food industry and thus reconsidering the health implications of adding ant…
subject: Articles
  topic: section
subject: Antioxidants
  topic: keywords
subject: Free radical
  topic: keywords
subject: Food processing
  topic: keywords
subject: Plant phenols
  topic: keywords
subject: By-products
  topic: keywords
subject: phytochemicals
  topic: keywords
creator: Shimelis Admassu
creator: Muluken Kebede
rights: Copyright (c) 2019
date: 2019-03-11
publication date: 2019-03-11
starting page: 38
ending page: 49

Gluten Free Tortillas of Finger Millet (Eleusine coracana) fortified with Chickpea (Cicer arietinum)
type: item
description: Objective: The objective of the study is to formulate, optimize, and perform a sensory acceptability study on chickpea fortified finger millet tortillas. Introduction: Researches have shown potential health benefits of finger millet in many health conditions due to its nutritional content. However, the absence of gluten in finger millet flour prevents binding properties required to formulate tortillas. Methods: We developed a gluten free flour composition of tortilla consisting of chickpea fortified finger millet flour (30% w/w chickpea flour). We further optimized it with 2% sugar, 4% of glycerin and 15% of starch (rice, potato, and tapioca) to enhance functional and sensory properties. Results: The results showed that there was no significant difference in chemical and nutritional content of tortillas with different starches but some physical differences were observed. The descriptive sensory analysis was conducted that eliminated tortillas with tapioca starch due to least likeability. The sensory acceptability study showed that overall likability was slightly higher for tortillas with potato starch in comparison to rice starch which correlated with higher scores for taste, texture, and aroma of the tortillas with potato starch. On the other hand, the appearance of the rice starch was preferred in comparison to tortillas with potato starch which correlated with the smooth and spreadable characteristics of rice starch. Conclusion: The results indicated that incorporation of potato starch results in the formulation of chickpea fortified finger millet tortillas with acceptable textural and sensory properties which would be a gluten-free, nutrient-dense alternative to traditional tortillas.
subject: Articles
  topic: section
subject: Finger millet
  topic: keywords
subject: Chickpea
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subject: Celiac disease
  topic: keywords
subject: Tortilla
  topic: keywords
subject: Starch
  topic: keywords
subject: Gluten-free
  topic: keywords
subject: Cicer arietinum
  topic: keywords
subject: Eleusina coracana L
  topic: keywords
creator: Kritika Shakya
creator: Patricia Rayas- Duarte
creator: Zorba Hernandes
creator: Sanjeewa Gamagedara
creator: Kanika Bhargava
rights: Copyright (c) 2019
date: 2019-02-06
publication date: 2019-02-06
starting page: 19
ending page: 25